Re: Shrimp Recipes
Red Lobster Pina Colada Shrimp
Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 to 8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs
1/2 cup shredded coconut
On the side
Salsa
Prepare pina colada dipping sauce. Cover & chill
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering leaving the tail intact. To batter the shrimp, dip each one in the flour, the wet batter, then coat each shrimp with the panko/coconut mixture. Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. DO NOT CROWD the pan. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce.
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